Barbecued Spareribs

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

This is a non-traditional way of cooking Barbecued Spareribs where the ribs are stewed in its marinade rather than cooked in a smoker, oven or grill to tenderize.

The ribs are cooked in a mixture of lemon-lime flavor soda or softdrink, together with soy sauce, garlic, brown sugar and banana catsup.

Then, the long chili pepper and the thai bird chili (siling labuyo) is added in the end for that extra zing.

At this point, the ribs can be broiled or set in the grill briefly to get that charred effect.

YOUR SHOPPING LIST:

• Pork Spareribs
• Lemon-lime Soda (7-up, Sprite or Mountain Dew)
• Long Chili Peppers (Siling Pang-sigang)
• Thai Bird Chili (Siling Labuyo) -- optional
• Banana Catsup

IN THE PANTRY:

• Soy Sauce
• Garlic
• Onion
• Brown Sugar
• Ground Black Pepper
• Cooking Oil

INGREDIENTS

• Pork Spareribs


• 1-24 oz. Lemon-lime Soda (7-up, Sprite or Mountain Dew)
• 1 cup Banana Catsup
• 1/2 cup Soy Sauce
• 1 head Garlic, minced
• 1 Medium Onion, minced
• 2 tablespoons Brown Sugar
• 1 teaspoon Ground Black Pepper
• 3 cups Water


• 1 - 2 pcs. Long Chili Peppers (Siling Pang-sigang)
• 2-4 pcs. Thai Bird Chili (Siling Labuyo-- optional


• Cooking Oil

1 Mix together the Mountain Dew, Soy Sauce, Garlic, Onion, Pepper, Brown Sugar and Banana Catsup, together with the spareribs.

2 Bring to a boil, then reduce to simmer, cook for 35-45 minutes, or until tender.

3 Remove meat once tender, then add the chili peppers and reduce the sauce to thicken to about 1 1/2 to 2 cup.

4 Add the pork spareribs in the sauce, finish off by adding the oil to give it a nice sheen.

5 Serve as it is with a side of spicy vinegar dip, or broil or grill the meat, basting with the thickened sauce to get a charred and caramelized grilled taste.

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